Maple Dijon Chicken Sweet Potato Bowls

Some nights you want dinner to feel like you tried, without actually trying that hard. That’s where Maple Dijon Chicken Sweet Potato Bowls swoop in like a delicious little superhero—sweet, tangy, hearty, and the kind of meal that makes your kitchen smell like a cozy hug.

If your week is packed (work, kids, laundry mountains, the mysterious disappearance of matching socks), this bowl is a lifesaver. You roast a pan of veggies, cook some rice, glaze some chicken, and suddenly you’re eating something that feels restaurant-level… while wearing sweatpants. Iconic.

Why You’ll Love These Maple Dijon Chicken Sweet Potato Bowls

• Sweet + tangy magic: Maple syrup and Dijon mustard are a dream team—like peanut butter and jelly, but fancier.
• A full meal in one bowl: Protein, veggies, and a hearty base… all in one cozy pile.
• Meal-prep friendly: These bowls hold up beautifully for lunches (aka future-you says thank you).
• Customizable: Add crunch, add tart, add herbs—make it yours.

Ingredients You’ll Need

For the Chicken

• Boneless, skinless chicken breasts (pound to even thickness for even cooking)
• Pure maple syrup (1/3 cup + 2 tbsp)
• Dijon mustard (1/4 cup + 1 tbsp)
• Olive oil (3 tbsp total, divided)
• Salt + black pepper

For the Vegetables

• Sweet potatoes (2 medium, about 1.5 lbs), peeled and cubed
• Brussels sprouts (1 lb), halved or quartered

For the Base

• Brown or wild rice (1 cup uncooked) (cook according to package)

Optional, but highly encouraged (because fun!)

• Cinnamon (1/4 tsp)
• Fresh rosemary (1 tsp)
• Chopped pecans (for crunch)
• Dried cranberries (for a pop of tart-sweet)
• Fresh parsley (for garnish and “look at me, I’m thriving” energy)

How to Make Maple Dijon Chicken Sweet Potato Bowls

Step 1: Preheat + Start the Rice

Preheat your oven to 400°F (200°C).
Cook your brown or wild rice according to the package directions (usually 30–40 minutes). Starting it first makes everything else feel smooth and calm—like you totally have your life together.

Step 2: Prep the Vegetables

Peel and cube the sweet potatoes into even pieces (this helps them roast at the same speed—no random rock-hard cubes).
Halve or quarter the Brussels sprouts.

Toss sweet potatoes + Brussels sprouts in a big bowl with:

• 2 tablespoons olive oil
• salt + pepper
• optional cinnamon and/or fresh rosemary

Step 3: Roast the Vegetables

Spread everything out on a parchment-lined baking sheet (give them space—crowding makes them steam, and we want crispy edges).

Roast for 25–30 minutes, stirring halfway through, until:

• sweet potatoes are tender and golden
• Brussels sprouts are browned with crispy edges

(Those caramelized bits? That’s the good stuff.)

Step 4: Make the Maple Dijon Glaze

In a bowl, whisk together:

• 1/3 cup maple syrup
• 1/4 cup Dijon mustard

Season the chicken breasts with salt + pepper.

This glaze is the whole vibe of these Maple Dijon Chicken Sweet Potato Bowls—sweet, tangy, and totally addictive.

Step 5: Sear the Chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken and sear about 5–6 minutes per side, depending on thickness.

During the last 2 minutes, brush on a generous amount of glaze so it gets sticky and glossy.

Step 6: Rest the Chicken

Remove the chicken and let it rest for 5 minutes.
This is the difference between “juicy and perfect” and “why is my chicken suddenly a desk accessory?”

Step 7: Assemble the Bowls

In each bowl:

1. Add a scoop of rice
2. Pile on roasted sweet potatoes + Brussels sprouts
3. Top with sliced maple Dijon chicken
4. Drizzle with remaining glaze

Finish with optional toppings like:

• pecans for crunch
• dried cranberries for tartness
• parsley for freshness

And there you have it: warm, colorful, balanced bowls that taste like you planned your week. (Even if you absolutely did not.)

Cozy Cooking Tips (Because Life Is A Lot)

• Pound the chicken first. Even thickness = even cooking. Plus it’s oddly therapeutic.
• Want extra crispy veggies? Roast on the upper rack and don’t overcrowd the pan.
• Glaze too thick? Add a tiny splash of warm water to loosen it up. If it looks extra sticky, congrats—your sauce is basically wearing a comfort sweater.
• Like more tang? Add an extra spoon of Dijon.
• Like more sweet? Add that extra drizzle of maple at the end. No one is judging.

A Little Story From My Kitchen

This recipe has saved me on weeks when my to-do list was longer than my patience. I remember one night I had exactly zero desire to cook, but also zero desire to eat cereal for dinner again (because I’ve been there… and it’s not always cute).

I threw sweet potatoes and Brussels sprouts on a sheet pan, whisked maple and Dijon like it was my job, and suddenly dinner felt warm and comforting—without turning my evening into a full cooking show episode. These bowls became a regular for me after that. They’re simple, cozy, and they make you feel taken care of.

FAQs About Maple Dijon Chicken Sweet Potato Bowls

The Bowl Night You’ll Want on Repeat

There’s something so satisfying about a dinner that checks all the boxes: comforting, colorful, filling, and doable on a busy night. These Maple Dijon Chicken Sweet Potato Bowls bring that sweet-and-tangy flavor you crave, plus the kind of cozy roasted veggies that feel like self-care on a plate.

Make them once, and you’ll see—Maple Dijon Chicken Sweet Potato Bowls are the kind of weeknight win that turns into a regular tradition (the best kind of habit, if you ask me).

More Cozy Bowl Ideas You’ll Love Next

• If you’re in a bowl season mood (same), try these Greek Chicken Gyro Bowls for a fresh, tangy weeknight dinner—they’re bright, filling, and totally crave-worthy.
• Want another “protein + veggie + happy belly” combo? These Buffalo Chicken Bowls that bring the perfect spicy-comfort bite are a fun switch-up when you’re feeling bold.
• If you loved the roasted veggie moment in these bowls, you’ll be obsessed with Garlic Parmesan Roasted Brussels Sprouts with crispy edges and big flavor—aka the veggie side people actually fight over.
• And for those nights when you want the same cozy vibes but a little more “dump-and-done,” check out Slow Cooker Honey Mustard Chicken that’s sweet, tangy, and so easy.

If you make these Maple Dijon Chicken Sweet Potato Bowls, I’d love to hear how they turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ so other readers know if this recipe earned a spot in your dinner rotation!

Maple Dijon Chicken Sweet Potato Bowls

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• Author: Mounia
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

These Maple Dijon Chicken Sweet Potato Bowls are the perfect sweet-and-tangy weeknight dinner: juicy glazed chicken, caramelized sweet potatoes, crispy Brussels sprouts, and hearty brown rice—all in one cozy bowl.

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Ingredients

Scale 1x2x3x

For the bowls

• 2 medium sweet potatoes (about 1.5 lbs), peeled and cubed

• 1 lb Brussels sprouts, halved or quartered

• 3 tbsp olive oil, divided

• Salt and black pepper, to taste

• 1 cup brown rice or wild rice (uncooked), cooked per package

For the chicken + glaze

• Boneless, skinless chicken breasts (about 1.5 lbs), pounded to even thickness

• 1/3 cup + 2 tbsp pure maple syrup

• 1/4 cup + 1 tbsp Dijon mustard

Optional toppings

• 1/4 tsp cinnamon

• 1 tsp fresh rosemary, chopped

• Chopped pecans

• Dried cranberries

• Fresh parsley, chopped (garnish)

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Instructions

1. Preheat + cook rice: Preheat oven to 400°F (200°C). Cook rice according to package directions.

2. Season veggies: Toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, salt, pepper, and optional cinnamon/rosemary.

3. Roast: Spread veggies on a parchment-lined baking sheet. Roast 25–30 minutes, stirring halfway, until tender and browned.

4. Make glaze: Whisk maple syrup and Dijon mustard in a bowl.

5. Cook chicken: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken with salt/pepper and sear 5–6 minutes per side (until cooked through).

6. Glaze it: Brush chicken with glaze during the last 2 minutes so it gets glossy and sticky.

7. Rest + slice: Rest chicken 5 minutes, then slice.

8. Assemble bowls: Add rice to bowls, top with roasted veggies and sliced chicken. Drizzle remaining glaze and add optional toppings (pecans, cranberries, parsley).

Notes

Chicken doneness: Cook chicken to 165°F internal temperature.

Meal prep: Store rice, veggies, and chicken in containers for 3–4 days. Keep pecans/cranberries separate until serving.

Swap ideas: Chicken thighs work great (cook a bit longer). Broccoli or green beans can replace Brussels sprouts.

Extra sauce: If the glaze feels too thick, whisk in 1–2 tsp warm water.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Roasted + Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1/4 recipe)
• Calories: 850 kcal
• Sugar: 24 g
• Sodium: 650 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 95 g
• Fiber: 10 g
• Protein: 50 g
• Cholesterol: 140 mg